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Recipes
Power Veggie Sandwich
By johnwhorfin
Directions: Spread hummus on top of two slices of bread
- 2 slices Dave's Killer Bread Thin-Sliced 21 Whole Grains and Seeds
- 2 tablespoons hummus (I used roasted garlic flavored)
- 1/4 cup micro greens
- 6 slices cucumber
- 1/4 red pepper, sliced thinly
- 1/4 avocado, peeled and sliced
- 1/4 cup shredded carrots
- a few lettuce leaves
Pasta with Pancetta, Shallots and Sage
By johnwhorfin
How to Make It Step 1 In a large skillet, heat 1 tablespoon of the olive oil
- 1 /4 cup extra-virgin olive oil
- 1 /2 pound thinly sliced pancetta, cut into 1/2-inch-thick strips
- 1 /3 cup dry white wine
- 1 fresh red chile, seeded and thinly sliced
- 6 large shallots, thinly sliced (2 cups)
- 1 /4 cup sage leaves, torn
- 3 plum tomatoes—peeled, seeded and cut into 1/4-inch strips
- 1 pound rigatoni
- Salt and freshly ground black pepper
Slow Cooker Chicken Parmesan Soup
By johnwhorfin
In slow cooker, stir together garlic, bell pepper, crushed tomatoes, chicken, broth, onion, 1/3 cup cheese, basil, ...
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 pound (raw) boneless, skinless chicken breasts
- 3 cups chicken broth, plus additional if needed
- 1/2 cup chopped white onion
- 1/2 cup shredded Parmesan cheese, plus extra for garnish
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1/8 teaspoon red pepper flakes (or more if you like it spicy!)
- 4 ounces (uncooked) dry gemelli or penne pasta
- Chopped fresh basil or parsley, for garnish
Perfect Polenta
By johnwhorfin
How to Make It Step 1 In a large pot, bring the water to a boil
- 4 cups water
- 1 cup polenta
- Pinch of kosher or sea salt
- 2 tablespoons unsalted butter
Healthier Cobb Salad
By johnwhorfin
Cook your slice of bacon according to the package directions, and dice into small pieces
- 1 strip turkey bacon
- 2 cups spinach
- 1 hard-boiled egg, chopped
- 3 ounces (1/3 cup) precooked chicken breast, diced
- 10 grape tomatoes, sliced
- 1/4 avocado, diced
Cassoulet with Duck Confit
By johnwhorfin
How to Make It Step 1 In a large saucepan, heat 3 tablespoons of the olive oil
- 5 tablespoons extra-virgin olive oil
- Two 1/2-inch-thick slices of pancetta (4 ounces), cut into 1/2-inch dice
- 1 medium onion, cut into 1/2-inch dice
- 1 pound dried flageolets or Great Northern beans, rinsed and picked over, then soaked for 2 hours and drained
- 4 thyme sprigs
- 2 quarts water
- 1 quart chicken stock
- 1 large head of garlic, separated into cloves and peeled
- Kosher salt
- 4 pieces of duck leg confit, trimmed of excess fat
- 3 /4 pound French garlic sausage, sliced crosswise 1/2 inch thick
- 4 ounces lean slab bacon, cut into 1-inch cubes
- 2 cups coarse fresh bread crumbs
- 2 tablespoons chopped parsley
Hainan Chicken Rice | Lucky Peach
By johnwhorfin
Malaysia, a New Mexico–sized country shaped like angry eyebrows, is pinned on one end to the multi-culti Thai-and...
- 1 whole 4-lb chicken
- + white pepper
- + kosher salt
- 4 scallions
- 1 " piece ginger, peeled, halved, smashed
- 2 cloves garlic, smashed
- 2 shallots
- 4 cloves garlic
- 1 " piece peeled ginger
- 2 " piece lemongrass
- 2 C jasmine rice
- 2 leaves pandan, tied into knots
- 2 T soy sauce
- 1 T sesame oil
- + chopped scallions
- + chopped cilantro
- + cucumber slices
- + water
- + a toothpick
- 2 cloves garlic, crushed
- 1 " piece peeled ginger, sliced
- + sugar
- + white pepper
- + kosher salt
- 1 shallot, roughly chopped
- 1 " piece peeled ginger, sliced
- 2 t minced fresh red chilies (arbol, bird’s eye, or Thai, seeded if you like)
- 2 cloves garlic, chopped
- 1 t calamansi lime juice
- 2 t chicken fat (skimmed from chicken poaching liquid)
- + kosher salt
- + sugar
Frozen Yogurt Bark
By johnwhorfin
Line a rimmed baking sheet with parchment or wax paper
- 2 cups full-fat unsweetened Greek yogurt
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 1/2 cup fresh raspberries, halved, or other fruit or berry
- 1/3 cup chopped unsalted pistachios or other nut
CookingLight_Hi-Contrast_Reg_WEB
By johnwhorfin
How to Make It Step 1 Preheat broiler with oven rack 6 inches from heat
- 1 pound (1-in.-thick) boneless, skin-on wild-caught salmon fillets
- 1/3 cup whole-wheat panko (Japanese breadcrumbs)
- 1 large egg, lightly beaten
- 1 1/2 tablespoons chopped shallot
- 1 tablespoon chopped drained capers
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- 2 teaspoons chopped fresh dill
- 2 teaspoons fresh lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground red pepper
- 1/4 cup canola mayonnaise, divided
- 3/8 teaspoon kosher salt, divided
- 3 tablespoons plain 2% reduced-fat Greek yogurt
- 1 teaspoon Sriracha chili sauce
- 1/2 teaspoon white vinegar
- 2 teaspoons olive oil
- 4 whole-wheat hamburger buns, toasted
- 8 thin red onion slices
- 1 cup firmly packed arugula
Cuban Sandwich with Zucchini Pickles
By johnwhorfin
Bring vinegar, sugar, turmeric, mustard powder, and mustard seeds to a boil in a medium saucepan, stirring to disso...
- apple cider vinegar
- sugar
- ground turmeric
- mustard powder
- mustard seeds
- large zucchini, sliced into 1/8”-thick rounds, preferably on a mandoline
- large onion, thinly sliced
- kosher salt
- medium onion, chopped
- medium carrot, peeled, chopped
- celery stalk, chopped
- sprig oregano
- sprig rosemary
- crushed red pepper flakes
- low-sodium chicken broth
- 3-lb. skinless, boneless pork shoulder (Boston butt)
- olive oil
- Kosher salt, freshly ground pepper
- mayonnaise
- Dijon mustard
- brioche buns, split
- soppressata, thinly sliced
- pepper Jack, thinly sliced